Garganelli are hand rolled pasta that look like penne. I use the same long pasta sheet that I made for my ravioli and cut them into 1 1/2 inch squares.
Take each square and shape it around a pencil or similar shaped rod.
Fresh Spaghetti
Using my fresh pasta recipe, ravioli are quite easy to make.
I lay out two long sheets of pasta next to each other, then add spoonfuls of ricotta-filling on one sheet, spacing each dollop 1-inch apart.
Ricotta filling
ricotta cheese, parmesan, parsley, egg, salt and pepper
After one pasta sheet is full of ricotta mounds, I take the other sheet and blanket it over the sheet with the fillings. I quickly press between the mounds to seal and give way to the beginning of the ravioli shapes.
Cut the ravioli using a ravioli cutter or a pizza cutter.
Remember…
Refrigerate and use within 3 days or freeze for up to 6 months.
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Fresh Gnocchi
Giovanni Cucullo
Tomatoes, Mascarpone, Butter & Thyme
After making my fresh pasta, I break out my Kitchen Aid which has a very handy pasta attachment. I cut my pasta dough into 3 equal pieces and press them out to 1/4 thick rectangles. I run them through the kitchen aid rollers, adjusting to a thinner setting a bit at a time until i have 3 long sheets of pasta, being careful to keep the pasta well-floured. I replace the rollers with the spaghetti cutter attachment and run the pasta sheets through the cutter and voilà!…spaghetti.
I follow the same procedure when I make fettucine, using the fettucine attachment, of course:
I like to dry some of the fettucine for later use.
Fresh pasta should be refrigerated and used within 3 days, but you can dry the pasta and store it in sealed containers to keep for months.
There is nothing like Freshly Made Pasta. I often enjoy it in its simplest form with fresh tomatoes and basil with a touch of butter.
Basic Pasta Recipe:
The Golden Table 
